Reviewed: Apr. 7, 2009

This came out out great, without a lot of effort. I used freshly squeezed orange juice instead of lemon. Half the juice of one orange went into the cake and the other half went into the glaze. I also only 1/2 cup of confectioners' sugar in the glaze. This will make a great breakfast treat!

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Reviewer:

veryapparent

Cooking Level: Intermediate

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Reviewed: Jan. 26, 2006

Very delicate, delicious cake--very different from the more "hearty", spiced carrot cake we're all used to. I loved the lemon flavor and the light icing--perfect for serving at a tea or brunch. Mine came out a little dark on top, so you may want to cover with foil the last 20 minutes or so of baking. I'll be serving again for special occasions!

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Reviewer:

KATHIANNM

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Reviewed: Jan. 23, 2006

This cake was a little too lemony for me. I was looking for something closer to carrot cake. This, while good, did not taste anything like carrot cake. It is light and would be good to serve at a tea or luncheon.

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